Wednesday, September 26, 2012

Raspberry and White Chocolate Cookies

1/2 c. butter
1/4 c. + 2 Tbsp. caster (baker's) sugar
1/4 c. + 2 Tbsp. brown sugar
1 tsp. vanilla
1 tsp. baking soda
1 egg, beaten
1 1/2 c. flour
1/2 c. white chocolate chips (I prefer real white chocolate chips to the vanilla or just white chips, but that's because there is no good substitute for pure white chocolate)
1 c. raspberries, frozen, roughly chopped

Preheat the oven to 350 F.

Line 2 baking sheets with parchment or wax paper. Set aside.

Take your raspberries out of the freezer about 15 minutes before using them (So basically when you're getting your ingredients out and starting everything; you don't want them to thaw too much).

Melt the butter in the microwave. Pour into a large bowl. Add both sugars to the bowl. Mix well.

Add in the vanilla, baking soda, egg, and flour. Stir until just combined. Don't over stir.

Add in the white chocolate. Mix well. Add in the raspberries. Mix well.

Using an ice cream scoop or spoon, scoop out the dough and place on the baking sheets, about 2-3 inches apart. Press down the tops of the cookies slightly (and gently).

Bake 12-16 minutes, until the tops of the cookies start turning a golden brown. Let cool on the sheets a few minutes, then remove to a wire cooling rack. Enjoy!

Here's a link to the original recipe I adapted:

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